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Return to browsing category: Poultry

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, & Basil*** by MELISSA RODRIGUEZ serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

http://www.fortheloveofcooking.net/2011/06/panko-crusted-chicken-stuffed-with.html

Ingredients:

1 Cup

Ricotta Cheese

1/2 Cup

Baby Spinach, Chopped

1/2 Cup

Grape Tomatoes, Diced & De-seeded

2 Tbs

Grated Parmesan Cheese

1 Tbs

Fresh Basil, Chopped

1 Clove

Garlic, Minced

Salt & Pepper to taste

1 Tsp

Oregano

Chicken Breasts

2 Cups

Panko Crumbs

2 Tsp

Olive Oil

Directions:

Preheat the oven to 400 degrees.

Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.

Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks (or if you are like me and realize that you don’t have toothpicks, simply break some kebab sticks in half and use them).

Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. Enjoy.

Categories:

Main Dishes
Poultry